26-2/3 cups tomatoes, chopped, cored, peeled (about 10 to 12 lbs)
2-2/3 cups finely chopped onions (about 5 to 6 medium)
4 cloves garlic, finely chopped
1-1/3 tbsp hot pepper flakes
1-1/3 tbsp celery seeds
2 cups lightly packed brown sugar
2/3 cup white vinegar (5% acidity)
1/4 cup bottled lemon juice
2-2/3 tbsp salt
2 tbsp ground mace (or ground nutmeg)
1-1/3 tbsp dry mustard
1-1/3 tsp ground ginger
1-1/3 tsp ground cinnamon
4 Pint (16 oz) Glass Preserving Jars with Lids and Bands
MAKE YOUR SAUCE
COMBINE tomatoes, onions, garlic, hot pepper flakes, and celery seeds in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently until vegetables soften, about 30 minutes.
TRANSFER mixture to a sieve placed over a glass or stainless steel bowl and, working in batches, press with the back of a spoon to extract all the liquid and pulp (you can also do this in a food mill). Discard solids.
RETURN liquid and pulp to saucepan. Add brown sugar, vinegar, lemon juice, salt, mace, mustard, ginger and cinnamon. Return to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.
Fill one hot jar. Close lid, but do not lock, to keep remaining jars hot. Ladle hot sauce into hot jar, leaving 1/2-inch headspace. Remove air bubbles. Wipe any sauce from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight.
Process in a hot water bath for 40 minutes